Cantaloupe Soup with Fresh Lime

by Laura Donnelly — July 17, 2007

Fruit soups are a delicious way to begin a light summer meal on a hot evening. Pretty soon, local melons will be available and it will be a very good year for them because of all the sunshine we've had. To chill the soup faster, put it in the freezer after you puree it.

Serves 4

8 ounces fat free vanilla yogurt (or fruit flavored if you wish)
4 cups diced cantaloupe
1 Tablespoon sugar
1/4 cup chopped mint leaves
2 Tablespoons fresh lime juice

1. Put yogurt, cantaloupe, sugar, and mint leaves in food processor or blender. Puree until smooth. Transfer to non-reactive bowl and refrigerate at least one hour.

2. To serve, stir in the lime juice to taste, garnish with additional mint leaves.